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Topic: Beetroot white chocolate truffles  (Read 749 times)
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foodieandthechef
« on: March 04, 2011 08:10:58 AM »

For more photos and the full post you can drop by my blog:
http://foodieandthechef.com/2011/02/be-my-valentine-sour-cream-beetroot-white-chocolate-truffles/ (Website no longer exists. - jungrrl)

http://foodieandthechef.com/wordpress/wp-content/uploads/2011/02/IMG_4561-1024x682.jpg

Beetroot white chocolate truffles in an outrageously self-involved shade of pink... rolled in edible petals, your chocolates and flowers in one go!

sour cream/ beetroot/ white chocolate truffles
makes about 25 truffles

120g (1/2 cup) sour cream
340g white chocolate, chopped or in bits
2 tsp beetroot powder (or flavour of your choice powdered wasabi, cinnamon, vanilla seeds)
10 sprigs of white primula flowers (you could also use daisy petals, crushed peanuts, coconut)


1. Place the white chocolate in a medium bowl and melt in the microwave in 20 second bursts, stirring in between, until smooth and melted.
2. Mix the beetroot powder with the sour cream in a small bowl and microwave for 20 seconds, or until slightly warm.
3. Stir the sour cream mixture into the white chocolate and mix until smooth and glossy.
4. Refrigerate the mix until firm 2 hours or overnight.
5. Pick the flower petals from the sprigs and scatter on a plate, ready to roll the truffles.
6. Using your hands or a melon baller/ paris scoop, make small balls of the ganache and roll in the petals.
« Last Edit: September 12, 2012 11:54:57 AM by jungrrl - Reason: changed non-working image(s) to link(s) » THIS ROCKS   Logged

Spider Flower
« Reply #1 on: March 04, 2011 08:24:59 AM »

I love that colour - and I'm pretty sure I have some of these flowers growing in my garden...
THIS ROCKS   Logged

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